| 豁银强,袁佰华,汤尚文,于博,张宾佳,赵思明.大米谷蛋白对大米淀粉凝胶化及凝胶特性的影响[J].中国粮油学报,2019,34(6):1-5 |
| 大米谷蛋白对大米淀粉凝胶化及凝胶特性的影响 |
| Effect of oryzenin on gelation and gel properties of rice starch |
| 投稿时间：2018-09-13 修订日期：2018-11-13 |
| DOI： |
| 中文关键词: 米谷蛋白 大米淀粉 凝胶特性 |
| 英文关键词:oryzenin rice starch gelling and gel properties |
| 基金项目:湖北省教育厅科学研究计划资助项目(B2018154) |
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| 中文摘要: |
| 研究大米谷蛋白添加量（0%~14%）对籼米淀粉流变、热特性及淀粉凝胶特性的影响。结果表明，随着大米谷蛋白添加量增加，米淀粉的弹性模量峰值（G′peak）、黏性模量峰值（G″peak）及淀粉凝胶的硬度均呈升高趋势。谷蛋白对米淀粉的DSC吸热峰的起始温度和峰值温度没有明显的影响，但是混合体系的焓值随谷蛋白添加量增加而降低。随大米谷蛋白添加量增加，米淀粉凝胶的黏聚性、黏性及回弹性均呈升高趋势。扫描电镜显示，添加大米谷蛋白米淀粉凝胶的孔洞深度增加、直径增大，结构显得较为松散。 |
| 英文摘要: |
| In this paper, the effects of oryzenin (0%~14%) on rheology, thermal propertie, texture and morphology of indica rice starch gel were studied. With the increase of oryzenin contents, the peak value of storage modulus (G’peak), the peak value of consumption modulus (G"peak) and the hardness of starch gel increased. The original temperature (To) and the peak temperature (Tp) of the starch gelatinization were not changed siginificantly, while oryzenin decreased the endothermic of the system. With the increase of gluten content, the cohesion, viscosity and resilience of indica rice starch gel showed an increasing trend. With the increase of gluten content, the cohesion, viscosity and resilience of indica rice starch gel showed an increasing trend, and the depth and size of the pores in the starch gel increased. |
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